Recipes

Pancakes.

by Bill44
6
comments

LIGHT BEER PANCAKES. read more →

commented on 3 years ago

Bolognese Sauce

by Bill44
1
comment

Bolognese SauceNGREDIENTS.Read more read more →

commented on 3 years ago
3
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This loaf will be heavy for its size. Note the use of 10% protein plain flour.166% starter is a starter fed in the proportions of 100g water to 60g flour. read more →

commented on 3 years ago
21
comments

This is a basic every-day rye bread with not too much going on, just great rye and sourdough flavour... read more →

commented on 3 years ago

Semolina Filone

by Jeremy
2
comments

Fermentflour 166gwhole wheat 18h20 129glevain 15g Final doughBread flour 52gDurum Semolina 253gwater  189gsalt   10 glevain  348g&... read more →

commented on 3 years ago
9
comments

Old recipe that everyone has done!TP go for it, make it so #1jeremy read more →

commented on 3 years ago

Sourdough sticks

by Normbake
6
comments

This recipe is from the book "Baker" by Dean Brettschneider and Lauraine Jacobs... read more →

commented on 3 years ago
9
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For Preferment:1 Tbsp Starter100g water 100g bread flourDough:100g cool water 200g bread flour1tsp salt oil for kneading For preferment, add water and flou... read more →

commented on 3 years ago

Rye Loaf 750g.

by Bill44
10
comments

The starter for this loaf is at 100% hydration and the flour in the starter is 1/3 rye and 2/3 white bakers flour. For 1 x 750g Loaf. read more →

commented on 3 years ago

Jerusalem sourdough

by SourDom
1
comment

No this is not an Israeli version of San Francisco sourdough. It is a simple sourdough loaf using jerusalem artichokes from my garden. I am sure that you c... read more →

commented on 3 years ago